While milling white flour, wheat germ is removed. If this wheat germ is removed then the resulting flour significantly loses its nutritional value.
Wheat germ is rich in vitamin E, thiamine, folate, magnesium and zinc.
Wheat germ is beneficial for the heart. Due to the high content of vitamin E, it is beneficial for the heart and acts as a powerful antioxidant. It helps boost the immune system of the body. It also helps to prevent cancer and vision loss.
The fat content of wheat germ is pre-dominantly polyunsaturated fat. This helps to lower the levels of LDL cholesterol (Low Density Lipoproteins).
Wheat germ has a low glycemic index (GI). It may reduce the risk of Type 2 Diabetes. It is a complex carbohydrate and has a positive influence blood sugar levels.
Wheat germ is sold in its natural or toasted forms. It is used to add extra nutrition to food. Once it has been opened it should be stored it an air tight container and refrigerated, to prevent it from getting rancid.
Defatted wheat germ is also available in the market. But this contains lower levels of vitamin E. This type of wheat germ does not need refrigeration and can be stored in the cupboard.
To increase its intake, add a little wheat germ into everything that you bake. It can also be used as a substitute for bread crumbs while cooking fish, chicken or vegetables.